Thursday, February 4, 2010

Monkey Bread

Today I had the pleasure of going to preschool with little miss to do a cooking project with her class. The teacher invited me to come and make Monkey Bread with the class, and I love the opportunity to help out, and to see what her school life is really like.

Let me start by saying that I had heard of Monkey Bread before, but had no idea what it was. Or how it was made. Yet I still said yes when asked to come make it with the class. Because if a preschooler can do it, I figured I had a shot.

There are many different recipes for Monkey Bread, with different levels of home-made-ness, but the thing they all have in common is ooey, gooey, cinnamon-sugary goodness.

The Monkey Bread that we made today involved three cans of Pillsbury biscuit dough, cinnamon sugar, and a syrup made from brown sugar and butter. I cut each uncooked biscuit into four little pieces, and the kids helped me shake them up in a bag of cinnamon sugar. All of these little pieces were then put into a bundt pan, and topped with the syrup. This was then baked in the oven. (If you want actual measurements, google, allrecipes, foodgawker, cooks.com... they all have recipes, but for convenience's sake, I found a version of the recipe that pretty closely resembles what we did today, and it can be found here.)

Oh. My. Gosh.

I don't know how I made it so long not knowing about this stuff.

So. Good.

Despite not having a bundt pan, I can safely tell you that I will be making this at home.